1teaspoongarlic, sea salt and pepperor seasoning of your choice
Salad
1headromaine lettucewashed, dried, and cut into bite-sized pieces
0.5cupshaved parmesan cheese
crushed black pepperto taste
Instructions
For the Croutons
Preheat oven to 375 degrees. Mix 1.5 tablespoons of olive oil with the garlic powder in a small bowl. Place the bread cubes on a rimmed baking sheet then drizzle with the oil mixture.
Toss together to coat and bake for 10 to 15 minutes, until golden brown and crispy. Set aside until ready to use.
For the Dressing
Place two anchovies, garlic, and pinch of salt on a plate or in a small bowl. Use a large tablespoon to smash into a paste.
Add the mayonnaise, olive oil, anchovy paste, and lemon juice in a measuring cup or wide-mouth jar. Place an immersion blender in the jar and push to the bottom. Press the button and blend the dressing until smooth and creamy. Refrigerate until ready to serve.
For the Salmon
Pat the filets with a paper towel to remove any excess moisture. Brush the tops with olive oil, or use a misto sprayer, then sprinkle with garlic pepper seasoning.
To Air-Fry
Press the "Air Fry" button, then the "Time" button. Twist the knob until the time reads 7 to 9 minutes. Press the "Temp" button and twist the knob until it reads 380 degrees. Allow the air fryer to "pre-heat" and add the salmon filets skin-side down when the display reads "Add Food". You do not need to "Turn Food", just ignore it when it beeps.
To Broil
Preheat oven to BROIL. Line a baking sheet with foil or parchment paper. Place salmon under the broiler for 5 to 7 minutes depending on the thickness of your filet. Remove from oven and set aside.
To Pan-fry
Heat a large skillet over medium-high heat. Add two tablespoons of oil, then the salmon fillets skin side down. Cook until the flesh turns opaque almost half way up the side, 3 to 4 minutes. Flip the salmon over and cook for an additional 3 to 4 minutes until the salmon is cooked through.
Allow salmon to cool for 10 minutes then slice into large chunks. Set aside. If using skin-on salmon, slide a knife between the skin and the flesh to remove then slice into chunks.
For the Salad
Toss the lettuce with the dressing, croutons, and shaved parmesan together in a large bowl.
Divide salad between two plates and top with the chopped salmon. Serve immediately with additional shaved parmesan and black pepper.
Notes
Cooked salmon should flake easily with a fork when done, and have an internal temperature of 130 degrees in the thickest part. It will continue to cook for a few minutes after it is removed from heat. Be careful not to over cook!
Croutons and dressing can be made ahead of time. Store dressing in the refrigerator until ready to use. Store the croutons in an airtight container on the counter until ready to use.